Salmon and Brown Rice Salad

This is such a zingy and tasty lunch dish. I added in the Old Bay seasoning which is not in the original recipe as I wanted a little hint of spice in the meal and again the use of lime really added something to the dish. A really easy lunch.

Salmon and Brown Rice Salad (adapted from Good Food Magazine July 2011)
(Serves 3-4)

200g brown basmati rice
200g frozen edamame, defrosted
2 salmon fillets
1 tsp Old Bay seasoning
1 cucumber, diced
small bunch spring onions, sliced
small bunch coriander, roughly chopped
zest and juice 1 lime
1 red chilli, diced, deseeded if you like
4 tsp light soy sauce

Preheat the oven to 200C.

Sprinkle the salmon with Old Bay seasoning and bake in the oven for 15 mins. Allow to cool slightly, remove the skin and then flake.

Cook the rice following pack instructions and 3 mins before it's done, add the edamame. Drain and cool under cold running water.

Gently fold the cucumber, spring onions, coriander and salmon into the rice and beans. In a separate bowl, mix the lime zest and juice, chilli and soy, then pour over the rice before serving.